Mexico is known as the nation of agaves, or magueyes, which fill in pretty much every condition of the country. Plants in the genus Agave are typically monocotyledonous, as evidenced by their long life span and rosette structure. They also have ground-level basal shoots or aerial bulbils and can reproduce sexually through seed or vegetatively. The central region of Mexico is thought to have been the center of origin for all Agave species, which are native to the American continent.
The term "mezcal" is becoming a more precise term for the distilled beverages produced in accordance with the official Mexican standard by the DOM. "Mexican distilled alcoholic beverage, obtained by distillation of fermented juices with cultivated microorganisms, 100% from maguey or agave," according to this definition of mezcal. The plants used in beverages are taken from cooked agaves or mature heads of maguey that have been harvested in the DOM territory.
Mezcal is a traditional and well-known distilled beverage from a variety of agave species that is produced in Mexico. The harvesting of agaves, cooking, crushing, fermentation, and distillation phases of the production process are always the five main steps. Mezcal production is concentrated in a large portion of the country, and the Denomination of Origin protects a significant portion of it.
The plants belong to the Mexican culture and, since ancient times, have been used for multiple purposes, like as a source of food, construction material, living fences, medicine, drink, fibres, vinegar, and ornaments, among others. What remains mainly today is their use in the elaboration of beverages, whether they are distilled or not. Agaves are extremely beneficial to our health because they contain a glucose molecule as well as a high content of reserve sugars, fructans, which are highly branched polymers of fructose.
There are several important aspects of mezcal production, not only highlighting some particularities specific to certain production areas but also addressing the problem of the official standard. On the sustainability of artisanal processes, a broad discussion is presented and the main points to be taken care of in this framework. From the perspective of the design some elements considered fundamental of a sustainable artisanal distillery are described.
Aroma Thyme Bistro, the Hudson Valley wine bar, offers fine mescal for you. This blog is to examine and revisit the current state of mezcal production, how sustainability may be addressed in a very artisanal process, and what are the challenges of the production chain to satisfy a growing demand without sacrificing the tradition and culture related to this iconic Mexican beverage.
